Columns
A dish of Cajun spice
On cold days, it’s nice to come inside and have a meal that is tasty, filling and warms you all over. This seafood/sausage chowder will do just that.[…]
Recipes
Newsletters
Boudin-Stuffed Fried Frog Legs
In this Sportsman TV video, Chef Nathan Richard shows his favorite way to cook frogs. He stuffs them with boudin before frying.[…]
Deer Hunting
Venison Fajitas with a Cuban twist
Humberto Fontova uses his Cuban heritage and his love for Louisiana culture to concoct recipes. In this video, he shows how to cook venison fajitas.[…]
Columns
Pastalaya, Fish Tacos are hits
New Iberia’s Lynn Breaux shares his recipes for Savory Cajun Pastalaya and Lynn’s Fish Tacos. They have a good flavor profile and can be whipped up quickly.[…]
Recipes
Redfish on the Half Shell Taco recipe
Chef Nathan Richard from Cavan Restaurant in New Orleans shows his redfish on the half shell tacos recipe on an episode of Sportsman TV.[…]
Columns
Cajun hospitality means good food
Recipes for Crawfish Étouffée and Turtle Sauce Piquant from Barry Toups, who was appointed in 2018 to the Louisiana Seafood Promotion and Marketing Board.[…]
Columns
Lafayette cajun seasoning maker cooks boldly
Recipes for Deep Fried Deviled Shrimp Eggs and Ay Yi Yie Crawfish Pie from Mikey Legendre, creator of Ay Yi Yie Cajun Seasoning.[…]
Columns
Camp chef cooks Creole seafood classics
This Barbecue shrimp and sweet potato grits offers the contrasting tastes of spicy and sweet, while David Rouse’s corn and crab bisque makes a hearty meal.[…]
Ducks
Fried Wild Duck recipe
Humberto Fontova shares instructions on how to turn wild ducks into fried duck fingers in his Parmesan-Dusted Duck Fingers recipe.[…]
Columns
‘Towing the line’ in the kitchen
Colleen and Christian Orfanello create original, unique dishes. Here they share their recipes for Bull Turtle Soup and Smoky Soft-Shell Crabs.[…]
Columns
Seafood recipes from a master in the kitchen
Here are recipes for Seafood Stew and Broiled Fish.[…]
Columns
Seafood Bible: Cooking with ‘Cajun spice’
Buddy Callahan looks like anything but a Cajun with curly blond hair, fair complexion, a stocky build and a grizzled Van Dyke beard.[…]
Featured
Waterfowl dishes for your holiday table
Waterfowl dishes for your holiday table[…]
Columns
Tootie cooks ‘earnestly’
Chef Tootie of Earnestly Tooties shares her recipes for Seared Panko Grouper on Kale and Red Snapper with Roasted Corn Relish.[…]
Columns
Mississippi cooking … Louisiana style
Ricky Ruffin of Bay Springs, Miss., shares recipes for Panéed Snapper with Meunière Sauce and Cajun Cioppino.[…]
Columns
Former Big Lake guide displays big time cooking skills
Rule No. 1 in our house is to never pass up a chance to put your feet under Mary Poe’s kitchen table. Her recipes appear in three of the six Louisiana Seafood Bible books, and they’re all great.[…]